Who says pumpkins are only for fall? Certainly not me!
Yesterday for breakfast, I was going to make banana-egg pancakes. I was not in the mood for bananas, but still in the mood for pancakes. I use bananas and pumpkin as baking swaps. So when I saw the pumpkin puree in my cabinet, I thought, “what the heck, why not swap them with each other”?
This was another trial and error recipe. But I am so glad I tried it, because these pancakes turned out awesome! Pumpkin is a super food, so I would consider these super pancakes.
I know some people don’t like to eat pumpkin this time of year, but if you can look past the Halloween pumpkin stereotype, you will fall in love with these. If you can’t look past it, then store this recipe away for fall!
Happy Spring, Everyone!
-1/4 Cup Pumpkin Puree
-1 Scoop Organic Vanilla Whey Protein
-1 Large Egg (Cage Free)
-1 Tsp Organic Vanilla
Check out the bottom of this post for ingredient swaps!
-Add 1/4 cup of pumpkin puree to a mixing bowl.
-Add egg to bowl.
-Add one cap (tsp) of vanilla to mixing bowl.
-Add protein powder to bowl.
-Before you start to mix up ingredients, prepare your pan. Spray a frying pan with Organic cooking spray. Place it on medium high.
-1 Egg or 3 Egg Whites
-Protein Powder or 1/4 Cup Oats
-Protein Powder or 1/4 Cup Almond Flour
-Vanilla or Almond Extract
-Vanilla or Stevia Packet
-Pumpkin Puree or 1 Large Mashed Banana
Mix all ingredients together.
Add about three tbsp of the batter to your pan. The batter will start to bubble and the edges will lighten. To perfect the flip, you’ll need to do it as fast as possible. Cook each side until golden brown. They will cook fast.
To add a little extra flavor, choose your toppings. I chose organic non-fat whipped cream, raspberries, and light organic syrup.
For the entire batch (without toppings)
Batch: 195 Calories, 5 g Fat, 17 g Carbs, 5 g Fiber, 3 g Sugar, 18 g Protein
I made eight (three tbsp sized) pancakes
1 Pancake: 25 Calories, .05 g Fat, 2.4 g Carbs, 0.5 g Fiber, 2.5 g Protein, 1.4 g Sugar